Chef Sean Brock's commitment to preserving Southern heirloom ingredients and antebellum recipes doesn't stop at the food. He and Husk head bartender Rod Weaver unearthed this brandy-based punch from a 1792 tome at the Preservation Society of Charleston. Years later, it's still one of the most popular cocktails at Brock's tri-state cache of restaurants.
8 cups brewed black tea
3 cups granulated sugar
2 1/4 cups fresh lemon juice (from 9 lemons)
3 cups (24 oz.) brandy
3 cups (24 oz.) rum
1 1/2 cups (12 oz.) high-quality peach brandy (such as Paul Masson)
Peels of 3 lemons, cut into slivers
2 1/2 cups club soda (2 [10-oz.] bottles)
How to Make It
Combine tea, sugar, lemon juice, brandy, rum, peach brandy, and lemon peels in a large bowl. Stir until sugar is dissolved, and chill until cold, about 1 hour. Add ice, and top with club soda before serving.